Ingredients
AUBERGINES
5 large
MOZZARELLA
100 gr
PROVOLONE
100 gr
EGGS
4
GRATED PARMESAN
50 gr
00 FLOUR
to taste
BREADCRUMBS
to taste
FRESH BASIL
to taste
SALT
to taste
PEPPER
to taste
EXTRA VIRGIN OLIVE OIL
to taste
How to prepare fried and baked eggplant cordon bleu
Step 1
Start preparing the eggplant cordon bleu with the latter, which you will have to rinse under running water, dry well and trim. Then cut them into slices about half a cm thick 1; we chose to slice them lengthwise, but if you prefer you can obtain round slices by cutting them horizontally.

Step 2
Now move on to composing the cordon bleu: stuff a slice of aubergine with the ham, the well-drained mozzarella, the provolone and a couple of basil leaves 2, then cover it with another slice of the same size and press lightly to make them stick. Continue to pair and stuff the slices of aubergine until you finish the ingredients.

Step 3
At this point, place a bowl with the flour on the work surface, another with the eggs beaten with salt, pepper and grated parmesan and a last one with the breadcrumbs. Then pass the cordon bleu first in the flour and then in the eggs 3, turning them on both sides and without forgetting the edges.

Step 4
Finally sprinkle them with the breadcrumbs, making sure they adhere well 4. For a crispier result, you can make a double breading by repeating the last two steps.

Step 5
As they are ready, place the cordon bleu on a baking tray lined with oiled baking paper, drizzle with oil on the surface 5 and bake in the oven at 180 °C for 35 minutes, turning them halfway through cooking and turning on the grill during the last 5 minutes. Alternatively, heat some peanut oil in a saucepan or a pot with high edges and fry a few cordon bleu at a time, leaving them to brown for about 2-3 minutes on both sides, depending on the size.

Step 6
When the surface is golden brown and crispy, the aubergine cordon bleu are ready 6. We recommend eating them hot to best appreciate the stringy effect.